Southwest Chicken Soup
In a large saucepan combine beans and enough water to cover. Bring to boil; reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
In a 6- or 8-quart pressure cooker combine beans, chicken, onion, peppers, garlic, tomatoes, salsa, broth, vegetable oil, chili powder, cumin and salt. Close cover securely. Place pressure regulator on vent pipe and cook 6 minutes at 15 pounds of pressure with the pressure regulator rocking slowly. Let pressure drop of its own accord.
Stir in corn and cook until heated through. Garnish with cilantro.
*In a hurry? Substitute 1 (15-ounce) can pinto beans, drained and rinsed, and add with frozen whole kernel corn at end of cooking time.
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